Creamy Maple Dijon Chicken with Bacon

• Gluten free
• Paleo

• Meat

  • 4 slices Bacon, thick
  • 1 1/2 lbs Chicken breasts, tenders

• Produce

  • 1 cup Leeks
  • 12 oz Mushrooms

• Canned Goods

  • 1 14 oz can Coconut milk

• Condiments

  • 3 tbsp Dijon mustard
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on wholesomelicious.com

Description

Ingredients

• 4 slices of thick bacon
• 1.5 lbs chicken breasts or tenders
• 1 tbsp coconut oil
• 1 cup sliced leeks
• 12 oz sliced mushrooms
• 1 14 oz can coconut milk
• 1 tbsp maple syrup
• 3 tbsp dijon mustard
• salt to taste

Directions

• Begin by heating a large skillet to medium high heat. Add bacon once hot, and cook to desired crispiness. I do about 4-5 mins per side. Remove bacon from heat and reserve 1 tbsp of bacon grease.
• Bring skillet back to your burner, add chicken to the pan. Cook each breast 3-4 mins per side (depending on thickness), but do not cook all the way through. Remove chicken from pan, but keep pan hot.
• Add coconut oil to the pan if its dry, and then toss in mushrooms and leeks. Saute for 5-6 minutes, or until mushrooms are fragrant and leeks are softened.
• Crumble bacon into small pieces and return to the pan with mushrooms. Add chicken and coconut milk, stir to combine.
• In a small bowl, whisk together dijon and maple syrup. Pour mixture into the pan and continue to whisk until well combined.
• Simmer for 8-10 minutes. Serve over zoodles, spaghetti squash, or brown rice.